Watermelon Poke Bowl


Made this one last summer and it is oh so good. Here is the OG recipe. Enjoy this one today or every day!



2 tsp Tahini
6 tbs cup Soy Sauce or Coconut Amino’s
2 tbs Rice Vinegar
Juice 1/2 Lime
1 tsp Dried Chilli Flakes
1 cloves Garlic
1 tbs Sriracha
Thumb Sized Piece Ginger
2 Spring Onions/Scallions
3 tbs Sesame Oil
2 tsp Sea Salt

Serving Suggestions

Sushi Rice
Edamame, shelled
Baby Carrots
Mixed Seeds
Drizzle of Lime Juice


  1. Preheat your oven to 350
  2. Add the cubed watermelon to 2 nonstick baking trays.
  3. Blitz the marinade ingredients until smooth, pour half of the marinade over the watermelon & give the trays a toss, making sure the watermelon cubes are coated.
  4. Place the watermelon into the oven for around 45 minutes. Stir the trays halfway through cooking.
  5. Once cooked, add the watermelon to a mixing bowl with the rest of the marinade, stir well then cover the bowl & place it into the fridge to marinade for at least 1 day. (you can have it right away, but it does get better with a day)
  6. After marinading, serve your watermelon poke chilled with sushi rice & the rest of the garnishes.

As a topping, mix some Sriracha, mayo, and sesame seed oil, and some rice vinegar. This makes a great sauce to top your bowl.

Scroll to Top